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Angus Brands’ commitment to food safety

By | Angus Meats, Announcements, Buy local, Food Service, Retail, Safety | No Comments

There are an abundance of questions and understandable concerns regarding the outbreak of the Coronavirus, especially in Washington State. Food Safety is one of them.

At Angus Brands, we want to assure our customers that we continue to go above and beyond USDA Food Safety mandates, incorporating our other four in-house Safety & Sanitary Policies, including basic Good Manufacturing Practices (GMP’s). Rest assured that the virus spread has no impact on food, food preparation, or food consumption. Additional information that supports this fact is available via this article from Meat & Poultry. At this time, we’ve also not had any interruption in our supply chain from our current vendors.

Additionally, we have guided our employees so they can know and understand the difference between a common cold, the flu, or if they have  symptoms of this virus. We are all in at Angus Brands to get through this temporary crisis. Should any of you have need of further help, information, would like copies of the article I’ve referred to, and/or would like further information from the United States Department of Agriculture to post in your establishments, please let us know. We feel this virus crisis will be a passing setback, especially for our business, but we’re also #SpokaneStrong!


Tom Stachecki
President/ CEO
Angus Meats, Inc.

Angus Brands Case Ready Meat

Our Case Ready Meat Program is here!

By | Angus Meats, Buy local, Case Ready Meat Program, Delivery, Retail | No Comments

What is our Case Ready Meat Program? 

Angus Brands’ Case Ready Meat Program is the largest locally produced program available offering longer shelf life proteins for grocers.  We designed this innovative program to help stores develop a loyal customer base who is craving high quality, easy prep and cook selections — all at an affordable price! 

Who’s it for? 

For stores who don’t have a meat department and more variety for those who do.

What do we offer? 

  • Beef Cuts
  • Pork Cuts
  • Ground Cuts (Ground Beef)
  • More to come!

Why Case Ready for your store?

  • Product is cut fresh Monday through Friday
  • Small 10# case pack
  • Low inventory requirements (mix or match 5 case minimum order)
  • Only stock the cuts you sell
  • Vacuum sealed for 15-days of shelf life from the initial pack date
  • USDA inspected plant
  • Speed-to-shelf with short 2 day order lead times
  • Reduces amount of shrink
  • A local, reputable partner who’s been in business since 1972
  • Average yield savings of 15% over sub-primals
  • Reduces amount of sub-primal inventory in the store
  • Labor savings up to 50% versus cutting your own sub-primal
  • Already have a meat department? Add value to your current offerings!

To order, contact URM customer service (509) 467-3669 / (800) 541-0752 or for program details or product information, contact Angus Meats at (509) 482-7033.

Angus Brands Case Ready Meat   Angus Brands Case REady Meat 1   Angus Brands Case Ready Meat

Union Gospel Thank You

10 years supporting Union Gospel Mission

By | Angus Meats, Buy local, Community, Events, Food Service, News, Spokane news | No Comments

Ten years ago Union Gospel Mission found local sponsors to host their holiday meals. Their chef reached out to Angus Brands to help them secure prime ribs and hams for this yearly event.

We are proud to say this is our 10th year working with the Union Gospel Mission. We look for the best quality beef at the best price, we age it, and we hold it in our inventory until they are ready to cook.

The chefs at Union Gospel Mission have also started in-house training for those looking to get accreditation working outside the mission. Soups from scratch are part of this program. Angus Brands has donated thousands of pounds of bones to make soup stock from scratch.  

We look forward to many more years supporting Union Gospel Mission.



Savory for the season

By | Angus Meats, Buy local, Food Service, Holidays, News, Retail | No Comments

Looking for something different to prepare for the holidays? Angus Brands can help you amp up your menu with these delicious items:

Why be normal? You’ll certainly start a conversation with our semi-boned turkey which is stuffed with a de-boned duck, and the duck is stuffed with a small de-boned chicken. The cavity of the chicken, duck, and turkey are stuffed with a special filling of seasoned Apple Wood Smoked Bacon, Angus Meats’ Special Blend Sausage, and mouthwatering Cornbread Mixture. Serves 25 people!

Smashburgers and beef patties
Summer is over but ground beef is always on the menu! Check out our full line of fresh, frozen, and flavored smashburgers and preformed patties. Our smashburgers give you the versatility to make sliders, lasagna, taco bar, meatloaf, and more. ‘Tis the season for ground beef.

Precooked Chicken Wings
Just in time for winter sporting events and holiday parties, check out our new line of precooked chicken wings, which include honey hickory, and hot pepper flavors.  Want to sample first? No problem – give us a call and we’ll hook you right up.

Ask Angus Brands today about giving your holidays a kick!

Cook prime rib the right way

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Now that you have your delicious prime rib, what is the best way to cook it? Here are some directions that should help you along the way:

1. Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature. Preheat oven to 450 degrees F.

2. Combine all other ingredients. Rub the prime rib with mixture. Bake 15 minutes until the meat begins to brown.

3. Reduce heat to 325 degrees F and continue cooking according to the chart below:

Cooking Time for Rare (120°)

3 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°

4 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°

5 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°

6 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°

7 Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

4. Every half hour or so, baste the ends of the roast with the drippings. Use the meat thermometer about 30 minutes before the end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.

When the internal temperature reaches 120°, remove roast from the oven and cover with foil. If you remove a prime rib from the oven when the temperature is over 125°, it will be way too dry and overdone.

5. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Before you serve

Prime Rib is fabulous with a sour cream/horseradish sauce. You can use 1 part horseradish to 3 parts sour cream. Some of you might like it stronger, some creamier. Use your own judgment.

The aus jus is made using the drippings from the prime rib mixed with a little water and thickened slightly (not like a gravy, just a littler thicker than broth) with a cornstarch/cold water slurry. You will need to adjust the taste of your aus jus depending on how strong your drippings end up being. You might add more water and you might need to add a little beef base to bump up the flavor, just be careful to watch the salt content.

Yum! Enjoy!

How to buy prime rib

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Prime rib is expensive, so you want to be sure you get the best meat for your dollar. You’ll find it sold two ways: bone in, or boneless. We prefer the bone-in roasts as they taste better. They also make a slightly more impressive table presentation. Boneless roasts cook a little faster, so keep that in mind as it’s roasting.

Look for a roast with a layer of creamy white fat on the top. You’re going to roast your beast fat-side up, so the fat bastes the meat as it melts. The roast should be tied (though you can do this yourself at home) to keep its nice, plump shape as it cooks. The flesh should be bright red and the fat should be firm and white. Look for good marbling, if you can find it. Marbling = those skinny little strips of white fat shot through the meat. Most of it will melt as the meat roasts, contributing rich, and beefy flavor.
The USDA grades of beef include:
1. Prime–This accounts for less than 2% of the beef produced in the US. The quality is measured by the amount of marbling which gives the flavor and tenderness, and the age of the animal, which accounts for the texture of the meat. It’s usually purchased by upscale restaurants and isn’t readily available to the aver-age consumer.
2. Choice–This is the second highest grade of beef. It will have lees marbling than Prime, but if taken from the more desirable areas of the animal, such as the loin and rib section, could very closely equal the quality of Prime cuts.
3. Select–This accounts for most of the meat found in the grocery stores. It will have much less in the way of marbling and will come from older animals. It is not nearly as tender as choice or above, and is therefore much less desirable as a meat cut.